In Indian cuisine, curry leaves are used fresh, dried, or fried in butter or oil. Curry
leaves can be refrigerated for an extended life.
Medicinal Properties:
Diabetes due to hereditary factors,Obesity: Eat 10 fresh curry leaves
every morning for 3-4 months.(Avoid fatty foods,sweets and alcohol.)
Diarrhoea,Dysentry and Piles: Mix juice of 15-20 tender leaves with 1
tsp honey and drink.
Nausea,Indigestion and Stomach Upset: Make a chutney of a handful
of fresh leaves by adding 1 tsp tamarind,one fried red chilli and salt to
taste.Eat with food.Extract juice from 15-20 curry leaves and mix it with
buttermilk.Take twice or thrice daily.
Burns: Apply curry leaves as poultices over affected areas.- Fennel(saunf):
Medicinal Properties:
Anaemia: Boil 6 tsp each crushed saunf and red rose petals in 1 1/2
teacup water and strain.Take twice daily.
Indigestion and Gas: Have roasted saunf daily after meals.
Constipation: Make a very fine powder of 1 tsp each of the
following:saunf,dried ginger and rock salt.Take 1 tsp with water at
bedtime.
Diarrhoea: Grind 3 tsp ginger along with 5 tsp saunf into a fine
powder.Add enough honey to make a thick paste.Take 1 tsp in tea three
times daily.
Colic: Boil 1 tbsp saunf in a glass of milk for 10 minutes.Strain and
drink.Drink 1 teacup decoction of rose water with honey and saunf.- Fenugreek(methi):
This is a kind of Keerai (leafy Vegetable in Tamil). The leaf and seed are used.
The leaf is a refrigerant and laxative.
The seed is a diuretic, demulcent, emmenagogue, astringent, emollient,
aphrodisiac, carminative and tonic. The leaf is useful in flatulence or wind in the
bowels, dullness of gastric or digestive fire, bronchitis, anorexia or disgust for
food.